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Cherry-Chocolate Coconut Meringues

 Cherry-Chocolate Coconut Meringues
Dried cherries lend sweetness and texture to these easy holiday meringue cookies. They’re simply delicious and very low in fat. They also provide a great light dessert for those family members on a gluten-free diet. —Mary Shivers, Ada, Oklahoma
36 ServingsPrep: 15 min. Bake: 25 min./batch + cooling


  • 3 egg whites
  • 1/2 teaspoon almond extract
  • Dash salt
  • 1/3 cup sugar
  • 2/3 cup confectioners' sugar
  • 1/4 cup baking cocoa
  • 1-1/4 cups finely shredded unsweetened coconut
  • 1/2 cup dried cherries, finely chopped


  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes.
  • Add extract and salt; beat on medium speed until soft peaks form.
  • Gradually add sugar, 1 tablespoon at a time, beating on high until
  • stiff glossy peaks form and sugar is dissolved. Combine
  • confectioners' sugar and cocoa; beat into egg white mixture. Fold in
  • coconut and cherries.
  • Drop by rounded tablespoonfuls 2 in. apart onto baking sheets coated
  • with cooking spray. Bake at 325° for 25-28 minutes or until firm
  • to the touch. Cool completely on pans on wire racks. Store in an
  • airtight container. Yield: 3 dozen.

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Cherry-Chocolate Coconut Meringues (continued)

Nutritional Facts: 1 cookie equals 42 calories, 2 g fat (1 g saturated fat), 0 cholesterol, 10 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch.